Quick & Healthy Sweet Chili Chicken
This quick & healthy sweet chili chicken is an easy 30-minute stir-fry loaded with tender chicken, bell peppers, broccoli, and a flavorful homemade Asian-inspired sauce. A wholesome gluten-free chicken recipe that’s perfect for a fast and satisfying family dinner on busy weeknights.
Ingredients
- 1 lb 450 g boneless, skinless chicken breasts, cut into bite-size pieces
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 3 cloves garlic minced
- 2 tablespoons cornstarch or arrowroot for gluten-free
- 2 tablespoons olive oil
- Sesame seeds and sliced green onions for garnish
- For the sauce:
- ¼ cup sweet chili sauce
- 2 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey optional
- ½ teaspoon crushed red pepper flakes optional
Instructions
- Pat chicken dry and toss with cornstarch until lightly coated.
- In a small bowl, whisk together sweet chili sauce, tamari, rice vinegar, honey, and red pepper flakes. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove from skillet.
- In the same skillet, add garlic, bell pepper, and broccoli. Stir-fry for about 3–4 minutes until just tender but crisp.
- Return chicken to skillet, pour in sauce, and stir to coat. Cook 2–3 more minutes until sauce thickens and everything is heated through.
- Garnish with sesame seeds and green onions. Serve over rice, noodles, or greens.
Notes
- For extra heat, add more red pepper flakes or a drizzle of sriracha.
- Don’t overcrowd the skillet — cook chicken in batches if needed.
- Prep sauce and veggies ahead of time to save even more time at dinner.
- Use tamari and arrowroot to keep the dish completely gluten-free.